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Easter Bunny Cake Faces

Bunny Korean Minimalist Cakes for Easter

Catherine Olson
Cute little pink bunny faces adorn this Korean Minimalist Cake sharing the message of Spring and Easter.
Prep Time 15 minutes
Cook Time 20 minutes
Decorating 15 minutes
Course Dessert
Cuisine American
Servings 6 Cakes

Ingredients
  

Cake

  • ½ cup butter
  • ½ cup water
  • cup cocoa powder
  • 1 cup flour
  • 1 cup sugar
  • Pinch salt
  • ½ teaspoon baking soda
  • cup sour cream
  • ½ teaspoon vanilla
  • 1 egg

Glaze

  • 1 cup powdered sugar
  • ¼ cup water scant
  • 1 teaspoon butter

Frosting

  • Pink Frosting
  • Black Frosting
  • White Frosting

Instructions
 

Cake

  • Melt butter and on stove over medium heat, or in the microwave until melted
  • Set aside
  • In large bowl combine remaining ingredients
  • Stir together as best you can
  • When the mixture is too thick to keep stirring, pour melted butter and water over mixture
  • Stir until smooth
  • Pour into 4 or 6 greased ramekins
  • Use 4 for thicker cakes, 6 for smaller cakes
  • Bake at Fahrenheit 350° for 20 minutes
  • Remove from oven and let cool completely

Instructions

  • Fit a long wire rack over a cookie sheet
  • Place cakes on top of wire rack
  • Cover each individual cake liberally with glaze until it has covered the surface and sides of each cake
  • Allow 10 minutes for glaze to set
  • Use pink frosting to pipe oblong triangles at the top of the cake and outline with white for ears
  • Use black and white to create dots for eyes
  • Use pink for a button bunny nose, and rosy cheeks
  • Use black lines for a mouth and whiskers
  • See video for how-to
Keyword Korean Minimalist Cake